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Crispy Smashed Potatoes

The Best, Crispy Smashed Potatoes Ever

Easy and Impressive side dish your friends and family will love.
5 from 2 votes
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Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Keyword: Delicious side dishes, Potatoes, Whole 30
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 181kcal

Ingredients

  • 1 Pound Yellow Fingerling Potatoes
  • 3 Tbsp Sunflower Oil
  • 1 Tsp Baking Soda
  • 3 Tsp Salt divided (for boiling potatoes and seasoning)
  • Black Pepper to taste
  • 2 Tbsp Chives or herbs of choice - chopped

Instructions

To boil the potatoes:

  • Wash potatoes and add to a 8 quart sauce pot with baking soda and 2 tsp of salt.
  • Bring to a boil and boil for 10 minutes or until the potatoes are easily pierced with a fork but not falling apart.
  • Drain potatoes in a colander, then, place potatoes back into the pot (dry) they cooked in. (this allows the potatoes to dry quickly)
  • Preheat the oven to 450F. Add the oil to a baking sheet and allow the oil and baking sheet to heat up while the oven is heating.

Smash and Bake the Potatoes

  • Using a meat tenderizer or a flat bottomed drinking glass, gently smash each potato about ½ inch thick.
  • When the oven is ready, using pot holders, remove the baking sheet from the oven (be careful-it's hot!) Place the smashed potatoes in a single layer on the hot baking sheet.
  • Cook for 10 minutes. Remove from oven and flip potatoes to crisp the other side. Cook anther 10 minutes or until crispy. (Ovens vary, so be sure to check the potatoes after about 5 minutes when crisping the second side.)
  • When potatoes are ready, remove from oven, sprinkle with salt, pepper and fresh herbs, if desired. Serve and enjoy!

Nutrition

Serving: 8potatoes | Calories: 181kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 2025mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 23mg | Calcium: 14mg | Iron: 1mg
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